{"id":7261,"date":"2018-06-05T19:47:54","date_gmt":"2018-06-06T00:47:54","guid":{"rendered":"https:\/\/wp.verynatalie.com\/?p=7261"},"modified":"2018-06-05T20:01:27","modified_gmt":"2018-06-06T01:01:27","slug":"italian-beet-salad","status":"publish","type":"post","link":"https:\/\/wp.verynatalie.com\/italian-beet-salad\/","title":{"rendered":"Italian Beet Salad"},"content":{"rendered":"

I’ve found that there are two types of people in the world: those that eat\u00a0all<\/em> things beets & those that can do without. Can you guess which one I am? If you aren’t sure which bucket you fall in, please keep reading.<\/p>\n

Not only are beets naturally sweet & hearty making them a great addition to salads & juices, they are also high in nutrients. In fact, beets are loaded with antioxidants, which gives them their rich red color.<\/p>\n

If you are trying to add more vegetables to your diet, this Italian Beet Salad\u00a0<\/em>is an easy option. That’s because it requires a very short list of ingredients & can be prepared within 30 minutes – great for a weeknight side dish.<\/p>\n

<\/p>\n

\"\"<\/p>\n

You can find beets at your local grocery store or farmer’s market (depending on what season it is). I often pick mine up from Trader Joe’s. And, yes, I’m a Trader Joe’s fanatic if you haven’t been able to tell by now.<\/p>\n

\"beet<\/p>\n

Simply put, beets are nutritious, tasty & should not be overcomplicated. For all you non-beet lovers out there, more beets for the rest of us! For all of you who are still unsure, try this Italian Beet Salad recipe & then decide.<\/p>\n

<\/div>
\n\t
\n\t\t\t\t
\"Beet<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Italian Beet Salad<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Prep Time<\/div>\n\t\t\t
5<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cook Time<\/div>\n\t\t\t\t
25<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Total Time<\/div>\n\t\t\t\t
30<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 4<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t
\n\t\t
Ingredients<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tmedium<\/span>\n\t\t\t\t\t\t\t\t\t\tBeets<\/span>\n\t\t\t\t\t\t\t\t\t\trinsed<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tstalks<\/span>\n\t\t\t\t\t\t\t\t\t\tCelery<\/span>\n\t\t\t\t\t\t\t\t\t\t(with the leaves) chopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcloves<\/span>\n\t\t\t\t\t\t\t\t\t\tGarlic<\/span>\n\t\t\t\t\t\t\t\t\t\tminced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tExtra Virgin Olive Oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPepper<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
    \n\t\t
    Instructions<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t

      Cover the beets with water in medium size pot & bring to a boil.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    2. \n\t\t\t\t\t\t\t\t\t\t

      Reduce to a simmer for 25 minutes.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    3. \n\t\t\t\t\t\t\t\t\t\t

      Drain the beets & let chill for 10 minutes. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    4. \n\t\t\t\t\t\t\t\t\t\t

      Peel the beets & cut into quarters.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    5. \n\t\t\t\t\t\t\t\t\t\t

      In a bowl, combine the cut beets, chopped celery, minced garlic, olive oil, salt & pepper.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

    6. \n\t\t\t\t\t\t\t\t\t\t

      Can be served immediately OR chilled. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      I’ve found that there are two types of people in the world: those that eat\u00a0all things beets & those that…<\/p>\n","protected":false},"author":2,"featured_media":7262,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[85],"tags":[],"yoast_head":"\nItalian Beet Salad – VeryNatalie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wp.verynatalie.com\/italian-beet-salad\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Italian Beet Salad – VeryNatalie\" \/>\n<meta property=\"og:description\" content=\"I’ve found that there are two types of people in the world: those that eat\u00a0all things beets & those that...\" 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